Curried Coconut Chicken

Coconut milk is a source of fat that is beneficial for the body. It is filling and satiating and creamily delicious. The list of ingredients here is short and the recipe is simple to make. I love this sauce so much that I can literally drink it like soup. It tastes even better on the second day, when the sauce has thickened.

Curried Coconut Chicken

(serves 5-6)

2 pounds boneless chicken breast, cut into large chunks

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons coconut oil or MCT oil

2 tablespoons curry powder

½ of a yellow onion, thinly sliced

2 teaspoons minced garlic, or 4 cloves of minced garlic

1 (14 ounce) can full-fat coconut milk

1 (14.5 ounce) can diced tomatoes

1 (8 ounce) can tomato sauce

Hot, cooked white rice

Season chicken pieces with salt and pepper. Heat oil and curry powder in a large, deep skillet or wok over medium-high heat for one minute. Stir in onion and garlic and cook for one minute more. Add chicken, tossing to coat with the curry mixture. Reduce heat to medium and cook for 7 to 10 minutes, or until chicken is no longer pink in the center.

Add coconut milk, tomatoes with their juices, and tomato sauce; stir to combine. Bring to a low boil, then reduce heat to a simmer; cover and simmer over low heat for 40 minutes, stirring occasionally.

Serve over hot, cooked rice, with Simply Sauteed Broccoli.